Home > Desserts > Chocolate Chip M&M Cookies Chocolate Chip M&M Cookies August 25, 2014 | 81 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These are tried-and-true family-favorite Chocolate Chip M&M Cookies with two secret ingredients– no wonder they’re the best! These cookies are crisp on the outside and soft and chewy in the center. Chocolate Chip M&M Cookies These bakery-style massive Chocolate Chip M&M ® Cookies make for such a great treat. They’re soft, chewy, and loaded with chocolate! Plus they’re massive and who doesn’t like huge cookies?! How to make these cookies Combine the butter, brown sugar, and white sugar. Cream the ingredients together; either in a stand mixer or with a hand mixer. Take your time here, because we want the dough to be very creamy and smooth. Add in 2 large egg yolks and the vanilla extract and mix to combine. (Use the extra egg white in this easy egg wrap recipe.) Combine the egg white with cream of tartar. (Here’s a description of what cream of tartar does in baked goods) Beat until light and fluffy. Add the egg mixture to the wet ingredients and fold to combine. Combine all the dry ingredients and stir to combine. Add dry ingredients to wet ingredients. Mix until you’ve got a thick smooth dough. Avoid overmixing the dough; stir until everything is just combined. Add in the regular-sized and miniature chocolate chips. Instructions continued Stir to evenly disperse the chocolate. Measure balls of dough using a 1/4 cup measuring cup to measure the balls of dough. Roll into flat wide discs and press M&M’s on top. Bake! Add a few more chocolate chips and/or M&M’s on top to make these cookies pretty and ensure there is chocolate in every bite of these scrumptious cookies! Chocolate chip M&M cookies baking tips Accurately measure flour: Pushing a measuring cup into a bag or container of flour will pack in way more flour than is needed. To properly measure your flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a knife to level the measuring cup at the top. (Video visual here) Room temperature eggs and butter: Don’t melt the butter or the cookie dough will need to be chilled before baking. Check out this guide to bringing eggs and butter quickly to room temperature. Use quality ingredients: Choose real butter (not margarine), pure vanilla extract, and high-quality chocolate chips (I recommend Guittard® or Ghirardelli®) for the best flavor. Use a 1/4-cup measuring cup to get even and consistent dough ball sizes. This will ensure even baking. More cookie recipes: Pumpkin Chocolate Chip Cookies reader favorite recipe! Brown Butter Chocolate Chip Cookies with oats Lemon Curd Cookies shortbread cookies with lemon curd filling Chocolate Crinkle Cookies chocolate cookies with powdered sugar coating Pistachio Cookies with honey and pistachios FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Chip M&M Cookies 5 from 22 votes - Review this recipe These are tried-and-true family-favorite Chocolate Chip M&M Cookies with two secret ingredients-- no wonder they are the best! These cookies are crisp on the outside and soft and chewy in the center. SAVE TO RECIPE BOX Print Recipe Chocolate Chip M&M Cookies 5 from 22 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These are tried-and-true family-favorite Chocolate Chip M&M Cookies with two secret ingredients-- no wonder they are the best! These cookies are crisp on the outside and soft and chewy in the center. Course Dessert, Snack Cuisine American Keyword Chocolate Chip M&M Cookies Prep Time 30 minutes Cook Time 12 minutes Total Time 42 minutes Servings 16 large cookies Calories 384kcal Author Chelsea Lords Ingredients▢ 3/4 cup unsalted butter, at room temperature▢ 3/4 cup (133g) light brown sugar, lightly packed▢ 1/4 cup + 2 tablespoons white sugar▢ 2 large eggs▢ 1/2 teaspoon cream of tartar▢ 2 teaspoons vanilla extract▢ 1/4 teaspoon salt▢ 1 teaspoon baking soda▢ 2 and 1/4 cups (283g) all-purpose flour Note 1▢ 2 tablespoons oat flour (oats that have been blended) Note 2▢ 1 and 1/2 cups (270g) chocolate chips▢ 1/2 cup (85g) miniature chocolate chips or chocolate chunks▢ 1/2 cup M&M's InstructionsPREP: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a Silpat liner and set aside.BUTTER AND SUGARS: In a large bowl, beat together the butter, brown sugar, and white sugar until light and creamy, about 3-4 minutes.EGGS: separate the eggs yolks from egg whites (discard ONE of the egg whites or save it for a different recipe -- we only want ONE egg white in this recipe). Beat the egg yolks and vanilla extract into the sugar and butter mixture. Place the remaining ONE egg white in another bowl. Add the cream of tartar in with the single egg white and beat for several minutes until light and fluffy. Add that egg white mixture to the rest of the wet ingredients and mix until combined.DRY INGREDIENTS: In another bowl, mix together the salt, baking soda, flour, and oat flour (Measure the oat flour AFTER blending into a powder and not before. See Note 2 for instructions to make oat flour.) Stir until combined.COMBINE: Combine the dry and wet ingredients and stir until just combined. Stir in the regular chocolate chips, and the miniature chocolate chips or chocolate chunks. We will add the M&M's on top in the next step, not here.COOKIE DOUGH BALLS: Use a 1/4-cup measuring cup to measure out the dough onto a cookie sheet. Strategically place extra chocolate chips and the M&M's on the tops of the cookies. (This way we get a pretty bakery-style appearance.) Roll into big dough balls even in width and height. Place no more than 4 cookies per sheet pan.BAKE: Bake in a fully preheated oven for 10-12 minutes or until the sides are lightly browned. Remove from the oven and allow the heat from the pan to "cook" the cookies on the sheet for about 4-5 minutes before transferring to a cooling rack. Underbaking your cookies is key to soft and chewy cookies. These cookies have a very soft and chewy center with crisp edges. Recipe NotesNote 1: Flour: Accurately measure flour: Pushing the measuring cup into a bag or container of flour will pack in way more flour than is needed. To properly measure your flour, spoon the flour into the measuring cup until it's overfilled. Then use the back of a butter knife to level the measuring cup at the top. (Video visual here) Note 2: Oat flour: If you have quick oats or old-fashioned oats, you'll be set with oat flour in minutes. Here's what you do: Add the old-fashioned oats to a food processor or small blender jar. Pulse the oats until they are ground into a powdery consistency that resembles flour. Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left (this will affect the texture and liquid absorption of these cookies). Measure AFTER blending and not before. Nutrition FactsCalories: 384kcal | Carbohydrates: 55g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 131mg | Potassium: 80mg | Fiber: 1g | Sugar: 28g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
What a wonderful and helpful post, Chelsea! I love all these tricks, and I’ll make sure I try them soon. The cookies look absolutely fabulous! xxx Reply
Definitely trying these Chelsea. I’m not innately good at baking like I am cooking, so I’m always looking for other tried and true baking recipes — especially cookies since that’s my husband’s favorite. Can’t wait to try them! Reply
Just tried this and BEST COOKIE RECIPE EVER. I will never try another! My whole family ate them right up! Thank you for the helpful tips as I’ve often had cookies go flat and spread a lot. Reply
Yum yum yum!!! These look so so good! Although I am trying to eat super healthy right now as a sort of detox after vacation food … and these are not helping!!! 🙂 Reply
Hey! I made these this weekend and they are super good! Thanks so much for the recipe- this will go in the binder of recipes to keep and share with friends. Thank you! Reply
Can you describe the texture of this cookie? I was wondering if they’re soft and puffy, or if they get a crisp and chewy texture? Thanks so much! Reply
I must say that your recipes (and, more importantly, PHOTOS) all look simply amazing. I was just wondering if you have nutritional facts posted anywhere? Did I just happen to miss them? Reply
Thanks Eden! I typically don’t do nutrition facts for my recipes. If you have a question about a specific recipe, I can get you the stats for them. Thanks! Reply
These were really good. Loved the flavor and how many chocolate chips in the cookies. Definitely make again! Reply
These really are amazing! I’ve always wanted to make huge cookies! All of my friends and family loved these cookies too. They really are the best! Thank you for sharing! Reply
Yay!! So glad to hear you loved these!! Thanks so much for you comment and for trying these cookies Erin! Reply
I plan to make these today with Reese’s Pieces for Thanksgiving. I’ve already made them three times in the last couple of weeks and they’re my new favorite cookie. They taste wonderful and come out looking perfect every time! (It’s fun that they’re so huge too!) Thanks for sharing this great recipe. 🙂 Reply
You can definitely use one if you’d like. I actually have never had any of the aforementioned issues by using a really high quality baking sheet. I use Chicago Metallic or Calphalon and love the way my cookies turn out on them! Reply
I baked a double batch of these cookies for our July 4th holiday family fish fry, and they were a big hit! I’ve been searching a long time for the perfect chocolate chip cookie recipe, and I finally found it – thanks to you! Chewy and full of chocolatey flavor, they were both beautiful, wonderfully aromatic, and super tasty. Your “secret” ingredients were definitely the key! Reply
Hello! I’m excited to try this recipe out – I’ve purchased the ingredients and will be making this tomorrow. I just have one question: do these cookies spread out, and if so, by how much? I’m not sure how big to make them on the baking tray – I’ll be using a 1/4 cup scoop, but I’ll be shaping them into circles with my hands. Approximately how large should each cookie be when placed on the baking tray? Reply
Awesome! Followed all your directions as posted and they are delish! Swapped m&ms for chopped pecans Funny how I thought I was taking them out to early but they set up so nice on the pans after letting them sit for 5 minutes before removing to cooling rack. Reply
I just made these and they turned out great! They do take a little bit longer to make vs. regular CC cookies but it is worth it! Next time i will make a double batch so they last a little longer! Love the recipe! Thanks so much for sharing. Reply
About how big do these cookies get? (Diameter in Inches). Need to make ‘big bakery style cookies’ and I’ve had so much waste with all the other recipes I’ve tried (didn’t spread enough). Also, can I refrigerate the dough overnight and bake the next day? Reply
Dear chef, i already tried ur cookies n we all loves it. So i intend to make as a doorgift for my brother during his wedding. Can u help me how to calculate if i want to make 3x of the recipies.yr answer i appreciate.tq Reply
All my cookies (oatmeal, peanut butter, gingersnaps) turn out great except for my choc chip. They usually spread too much and taste egg-y. These turned out wonderful. I agree with a previous comment that they are a little more work but they are worth it – mine turned out thick and chewy! Pinning now! Reply
Yay! So, so great to hear these were a success for you and well enjoyed! I’m so happy to hear that! Thank you Nancy! Reply
You mentioned using a scale would produce better results do you know how many grams of flour to use? Reply
These cookies are wonderful! I’ve given them as gifts (we included one with each of our Valentines this year) and everyone loves them! A neighbor’s husband just asked for the recipe today (he snuck a taste of his kid’s Valentine…) 🙂 Reply
If you dough was crumbly you likely over-measured your flour. Did you scoop and level it? By pushing a measuring cup into a bag or container of flour you are packing in a lot more than needed. I hope that helps! Reply
Did you flatten your cookies some? They look like it in the picture that shows what they should look like pre-oven. Reply
I’ve tried putting half the batch in the freezer to deter my desire to eat them all immediately. Doesn’t work. They’re absolutely delicious, even straight out of the freezer. This is my #1 cookie recipe! Reply
These look fantastic – but wonder can I make them smaller than 1/4 cup? If so, how long would you bake for? Thank you so much for sharing! Reply
I’ve been looking for the perfect bakery style cookie and finally came across your fabulous recipe. They came out perfectly. Thank you so, so much! Reply
What if I want to leave out the 1/2 cup of chocolate chunks and the M & M’s . Do I use 2 1/2 cups of chocolate chips to make up for the amount or just use 1 1/2 cups of chocolate chips ? Otherwise does the amount of extra stuff affect the consistency or thickness of the dough?? Reply
Amazing cookies… Looks divine too definitely will try. One doubt if I want to reduce the egg to one so I hve to reduce the quantity in each ingredient rite. So,, 3/4″half I hve to put”how can half. Reply
If you half part of the recipe you’ll want to halve it all. So half of 3/4 cup is 1/4 cup + 2 tablespoons (6 tablespoons). Enjoy these! Reply
Hi! These look great! Can’t Wait to try them out! How do you achieve the pre-oven look? It seems almost swirly, not like a flattened ball… thanks! Reply
Love these cookies! Quick question (although I realize this is an olderish post!)….does it matter if it’s dark brown sugar or light brown sugar? I’ve made them before and they were perfect, however, I made them this weekend and they are crunchy. I can’t remember which I used and am wondering if you have a preference. Thanks! Reply
I use light brown sugar 🙂 If they were crunchy they could have been a bit overbaked or perhaps the flour was over-measured a bit. Hope that helps! Reply
Can you make these into peanut butter cookies by just omitting the chocolate chips? I am going to make these tonight and we are going to have them on Mother’s Day!! Reply
The base won’t be peanut butter flavored; I’d recommend these peanut butter cookies: https://www.chelseasmessyapron.com/peanut-butter-cookies/ and you can add M&Ms to those too! Thank you very much! Reply
I’ve been making these for several years now, and everyone always loves them! Thanks for the recipe! Reply
I made these cookies for the first time tonight, and they are the yummiest “homemade” cookies I’ve ever made or eaten! They are also full, fluffy, and as pretty as your pictures. Thank you for sharing this recipe!!! Reply
